Documents Jul-2013 Files第2页
- [Aug 30, 2013] AOAC Official Method 935.26 Malt Preparation of Test Sample
- [Aug 30, 2013] AOAC Official Method 940.08 Fusel Oil in Cordials and Liqueurs
- [Aug 30, 2013] AOAC Official Method 935.27 Malt Bushel Weight
- [Aug 30, 2013] AOAC Official Method 940.09 Total Solids in Cordials and Liqueurs
- [Aug 30, 2013] AOAC Official Method 935.28 Malt Kernels Physical Characteristics
- [Aug 30, 2013] AOAC Official Method 940.11 Sucrose in Cordials and Liqueurs
- [Aug 30, 2013] AOAC Official Method 935.29 Moisture in Malt Gravimetric Method
- [Aug 30, 2013] AOAC Official Method 940.12 Ash of Cordials and Liqueurs
- [Aug 30, 2013] AOAC Official Method 935.30 Extract of Malt
- [Aug 30, 2013] AOAC Official Method 940.13 Phosphorus in Cordials and Liqueurs
- [Aug 30, 2013] AOAC Official Method 935.31 Diastatic Power of Malt Titrimetric Method
- [Aug 30, 2013] AOAC Official Method 940.17 Carbon Dioxide in Beer Manometric Method
- [Aug 30, 2013] Viscosity (Apparent) of Acidulated Flour–Water Suspension MacMichael Viscosimeter Method
- [Aug 30, 2013] AOAC Official Method 940.18 Chlorides in Beer
- [Aug 30, 2013] AOAC Official Method 935.36 Solids (Total) in Bread
- [Aug 30, 2013] AOAC Official Method 940.19 Acidity (Volatile) of Wines Exclusive of SO2
- [Aug 30, 2013] AOAC Official Method 935.37 Fat and Fat Number of Bread
- [Aug 30, 2013] AOAC Official Method 940.20 Sulfurous Acid in Wines
- [Aug 30, 2013] AOAC Official Method 935.38 Fat in Bread Acid Hydrolysis Method
- [Aug 30, 2013] AOAC Official Method 940.22 Fat Acidity—Flour
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